Spicy Pastry Twists
Introduction
Serves: Makes 16-24
Ingredients
¼ tsp freshly ground black pepper
Pinch of chilli flakes
½ tsp garam masala
½ tsp fennel seeds
½ tsp ground coriander seeds
Pinch of ground cinnamon
1 tsp black or white sesame seeds, plus extra for sprinkling
4 sheets ready-rolled puff pastry, or 500g (1 lb 2oz) ready-rolled block or roll of puff pastry, thawed just before using
1 medium (size 6) free-range egg, plus 1 extra egg white, lightly beaten with a pinch of salt
1½ cups ready-grated mozzarella cheese
¾ cup freshly grated parmesan cheese
Method
1 Mix salt, pepper, spices and sesame seeds together.
2 If using pastry sheets, lay first pastry sheet on a clean dry surface and brush generously with egg wash. Sprinkle with half the mozzarella and a sprinkle of spice mixture. Brush second sheet of pastry with egg wash and lay it on top of the first pastry sheet, egg wash side facing down. Press down gently. Brush the top of this sheet with egg wash and sprinkle with half the parmesan. Press down gently.
3 Cut into 12 long strips. Press the ends of each pastry strip to seal, then twist the strips into spirals. Transfer to a baking tray (sheet) lined with baking (parchment) paper. Brush the exposed pieces of pastry with a little egg wash and sprinkle with a little spice mixture, or extra sesame seeds. Repeat with remaining pastry and ingredients.
4 Alternatively, if working with a block of pastry, roll it out on a floured surface as best you can, or if using a roll of Paneton pastry, unroll it, lightly sprinkle both sides with flour and roll it out a little thinner. Cut in half. Brush one half with beaten egg. Sprinkle with all the mozzarella and half the spice. Brush the other piece of pastry with beaten egg and place it on top, brushed egg side facing down. Press down gently. Brush top of pastry with egg wash and sprinkle with all the parmesan and remaining spice. Cut pastry in half or twists will be too long. Cut into strips, press the ends of each pastry strip to seal, then twist the strips into spirals. If at any time, the pastry gets soft, refrigerate it for 15-30 minutes until firm before carrying on.
5 Bake in an oven preheated to 200°C (400°F) for 10-12 minutes, or until golden and cooked through. Serve hottish, or warm.
Recipe Notes
I made a batch with pre-rolled pastry squares and was disappointed with the pastry. It had no flavour and didn’t flake well. I returned to old faithful! (Paneton flaky puff pastry). The result was golden, flaky and tasty. Buy the best pastry you can find (or afford).
